Dak Doritang (닭 도리탕)

By Newfie | January 14, 2010 | Comments 0 Comment

Recently I tried to cook Dak Doritang, Spicy Chicken Stew. Unfortunately, the results weren’t so good. K said it was quite good, but I didn’t agree. Something was missing and it didn’t come together as I had originally hoped it would. In the first recipe, I used 1 kg of boneless skinless chicken breasts and thighs, but the taste was lacking due to the lack of skin and bones to flavour the stew. So when I tried it again, I used 2 cups of chicken broth and the results were better. Later in Doha, I used a whole chicken that I cut up and the results were better again.

Dak Doritang (닭 도리탕)

Seasoning

2 Tbsp red pepper paste (고추장)
2 Tbsp red pepper powder (고추가루)
1 tbsp sesame oil (참기름)
2 tbsp soup soy sauce (간장)
1.5 tbsp minced garlic (다진 마늘)
1 tbsp minced ginger (다진 생강)
1 tbsp grated leek. (다진 대파)
1 tsp black pepper (후추 가루)
2 tsp sugar (설탕)
1 tbsp cooking wine (I would use Andong Soju when I had it on hand)

Mix the seasoning ingredients into a large pot and set aside.

Remaining Ingredients

6 small potatoes, cut into chucks (감자)
1 large carrot, cut into chunks (당근)
1 large onion, cut into chunks (양 파)
2 leeks, sliced (대파)
1 chicken, about 1 kg, cut into 8 peices (닭)
2 cups water (물)

Cut up the chicken and vegetables add it to the seasoning, be sure all the pieces are covered. Add water and bring the stew to a boil. Reduce heat to medium-low, cover the pot, and continue cooking for another 40 minutes. Stir occasionally. Serve right away with rice.